HOSP220 — Controlling Food Costs

HOSP 220 expands on the Culinary Math acquired in CART 246 Fundamentals II and introduces students to the principles and best practices for controlling food costs in the food service industry. Course work is conducted online through the National Restaurant Association ManageFirst Program.®

Part of

• Baking and Pastry, A.A.S.
• Catering & Hospitality Management, A.A.S.
• Culinary Arts, A.A.S.
• Food Service Retail Management, A.A.S.
• Baking and Pastry Certificate

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